Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins
Crossref DOI link: https://doi.org/10.1007/s10163-015-0399-2
Published Online: 2015-05-15
Published Print: 2017-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Khiari, Zied
Rico, Daniel
Martin-Diana, Ana Belen
Barry-Ryan, Catherine
Funding for this research was provided by:
Irish Government (FIRM 2006)
Text and Data Mining valid from 2015-05-15